First time picking Ginnan ⚱️ Gingko Nut
See the fruits of our hard labor!
2 weeks ago before Tokyo started drowning in never-ending rain, we went on a small bicycle ride around the Imperial Palace. The Ginko Tree “Ichō” is not only one of the representative symbols worked into roadside fences in the capital but also lines many an alleys and parks in Tokyo. September/October is Ginko tree season. Its distinctly shaped leaves turn golden and the tree drops its fruits which locals know better than stepping on, as the cracked fruit starts spreading a sulfuric and stiiiinky smell😁
The thick and meaty fruits protect a seed with a special golden/green nut inside. It was quite an effort but the yummy nuts were done and dusted in not time and tasted even better than bought ☺️ what a delicacy! .
One final bit on Tapas Molecular Bar at @mo_tokyo!
10. Curry (persimmon, micro curry herbs, lamb, curry, spices)
11. Rocky road (truffle ice, sugar disc, marshmallow, nuts, Oreo, chocolate sauce, nitrogen almond cream, pachi pachi)
12. Pumpkin pie fondant (pumpkin espuma, tart - it is made on the spot with melt-in-the-middle pumpkin!)
13. Rum raisin (Kyoho grape sparkling, grape rum - a real winner! 🏆)
14. After eight (mint, chocolate - save the best for last, also a fav! It is a carbonated chocolate ball which fizzes in your mouth, cleansing your palate. Smoke comes out of your nostrils too! No picture of it since it has to be eaten quickly in one bite)
Overall we very much enjoyed the showmanship of its lovely chef and the stunning view from the 38th floor. We aren’t exactly fans of molecular gastronomy, but try for yourselves! 🙀 #radishnow